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In Reply to: "Formal" brisket posted by SpokaneLance on December 14, 2011 at 19:52:03:
Fast and easy: Catch your brisket drippings -- if less than about 1 1/2 to 2 cups augment with beef stock. Bring to a boil in a saucepan adding 1 TBsp Worchestershire Sauce and 4-5 cloves of minced garlic, 1 heaping TBsp of peppercorns (red, black or green) and 2 Tsps of Onion Powder. Stir in Gold Medal Wondra flour until slightly thickened but not gravy (heavy au jus). Strain through sieve into gravy boat and serve as a "side" to the brisket. Good eats!
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